Chocolate Coconut Cashew Cookies with White Chocolate Coconut Drizzle
These simple cookies will blow your mind! The combination of these flavors takes a simple cookie to the next level! Throw them together in minutes, bake, and indulge.
Ingredients
For the cookies
- 1 cup butter salted, cold
- ¾ cup white sugar
- ¾ cup brown sugar packed
- 2 eggs
- 1 ½ tsp vanilla
- 1½ tsp coconut extract
- 2 ¼ cup flour
- 2 tbsp Cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- ¾ cup shredded coconut
- ¾ cup milk chocolate chips
- ½ cup cashews chopped
For the white chocolate coconut drizzle
- ¾ cup white chocolate chips
- ½ tbsp coconut oil
- ¾ tsp coconut extract
Instructions
For the cookies
- Pre heat oven to 375° F. Line 2 cookie sheets with parchment paper, or generously spray with non-stick spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the cold, cubed butter until smooth. Add the two sugars and keep mixing until fluffy.
- Add in eggs, vanilla, and coconut extract. Mix until combined.
- Add dry ingredients and beat until fully incorporated.
- Mix in shredded coconut, chocolate chips, and chopped cashews.
- With a cookie scoop, evenly place dough on cookie sheet, about 10 per sheet. Sprinkle top of cookies with shredded coconut. Bake for 8-10 minutes.
- Let cookies sit on hot pans for 3-5 minutes, then transfer to a cooling wire rack. Once cooled, drizzle with white chocolate drizzle.
For the white chocolate coconut drizzle
- In a microwave safe bowl, melt the chcoolet chips. I like to do small increments of 30 seconds, stirring in between. Once mostly melted, add in coconut oil and coconut extract. Microwave until fully melted and smooth. Drizzle on top of cookies.
